Description

After years of working as a pizzaiolo in Naples' most affluent neighborhoods, I decided to share my secrets. My maternal grandparents, who were also pizzaioli by generation, taught me everything; in short, we are a pizza-making dynasty.

Every stage of the pizza-making process is illustrated in The Elements of Pizza, from picking the dough to forming it and selecting the correct cheeses and toppings for your home kitchen. The cookbook includes several dough recipes, including "Saturday doughs" that can be made in the morning and baked the same evening, as well as doughs made with naturally fermented brewer's yeast and gluten-free doughs, all of which yield the best, most sublimely textured crust you've ever made at home.

It can also be stored in the refrigerator for the next day, with unrivaled dough flavor and crispness.

With his step-by-step directions, you'll be able to shape pizzas and load the pizza shovel with the confidence of a pro. And his creative and seasonal topping ideas will amaze and surprise any pizza fan, inspiring you to make your own trademark pizzas just the way you like them.

I've always loved wood-fired ovens, but be warned: the new electric ovens are truly amazing.... Now is the time to take action and get to work.